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Ingredients
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10 ounces elbow macaroni
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1 cup mayonnaise
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1 cup sour cream
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½ cup cubed Cheddar cheese
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10 slices bread-and-butter pickles, diced
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1 carrot, diced
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1 rib celery, diced
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½ green bell pepper, diced
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2 tablespoons diced red onion
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1 tablespoon diced banana peppers
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1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
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1 teaspoon Dijon mustard
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¼ teaspoon salt
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¼ teaspoon white sugar
Directions
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
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Combine mayonnaise, sour cream, Cheddar cheese, pickles, carrot, celery, bell pepper, onion, banana peppers, salad seasoning, mustard, salt, and sugar in a large bowl. Mix well.
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Drain pasta and let cool for about 10 minutes. Toss pasta into the dressing; chill before serving.
Nutrition Facts (per serving)
442 | Calories |
31g | Fat |
32g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 442 | |
% Daily Value * | |
Total Fat 31g | 40% |
Saturated Fat 9g | 45% |
Cholesterol 32mg | 11% |
Sodium 452mg | 20% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 2g | 6% |
Total Sugars 4g | |
Protein 8g | 16% |
Vitamin C 8mg | 9% |
Calcium 113mg | 9% |
Iron 1mg | 8% |
Potassium 205mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.